Flamenco Shrimp Toss

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 garlic clove, chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons fresh lime juice
• 1 tablespoon canned chipotle chile in adobo, finely chopped
• 1/4 teaspoon salt
• fresh ground pepper
• 1 1/2 lbs fresh shrimp (26-30 count) or 1 1/2 lbs frozen shrimp, cooked (26-30 count)
• 1 (15 ounce) can black beans, rinsed and drained
• 2 medium tomatoes, seeded, chopped
• 1 red onion, thinly sliced
• 1 cup peeled chopped cucumber
• 3 green onions, chopped (divided)
• 4 english muffins, split

Recipe

• 1 mix olive oil, vinegar, garlic, cilantro, lime juice, chipotle peppers, salt and pepper to taste in medium bowl. set aside.
• 2 combine shrimp, beans, tomatoes, red onion, cucumber and 2/3 of the green onions in large bowl. toast muffins twice or until crisp and golden brown (do not burn). slice muffins into quarters. set aside.
• 3 toss shrimp mixture with reserved dressing. add muffin quarters. lightly toss. garnish with remaining green onions. best if served immediately.